Entomatadas

Ingredients

Salt

to taste

Vegetable oil

for frying

Queso fresco

1 cup, crumbled

Corn tortillas

10-12

Jalapeno

1, stemmed and chopped (adjust for heat preference)

Onion

1 small, chopped

Garlic

2 cloves, minced

Tomatoes

4 large, chopped

Instructions

1. In a blender, combine the chopped tomatoes, minced garlic, chopped onion, jalapeno, and salt. Blend until smooth to create your sauce.
2. Heat a small amount of vegetable oil in a pan over medium heat. Add the blended tomato mixture to the pan and cook for about 10 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
3. In a separate pan, heat enough vegetable oil over medium-high heat to fry the tortillas. Fry each tortilla one at a time for about 30 seconds on each side until they are soft but not crispy. Drain the fried tortillas on paper towels to remove excess oil.
4. Dip each warm tortilla into the tomato sauce, allowing any excess to drip off. Fill each tortilla with a generous amount of crumbled queso fresco and fold in half to create a pocket.
5. Serve the entomatadas warm, topped with any remaining tomato sauce and additional crumbled queso fresco for a delicious finish.